Prep Time: 20 minutes + 1 hour to set
Cook Time: None
I found a recipe for this wonderful egg- and dairy-free chocolate mousse just recently, and it was a winner! This dessert is a real childhood favorite of mine, that my Mum used to make, always popular with everyone, and then I started making it myself as an adult, using her recipe, once I left home. However her version is the traditional one containing eggs, which obviously I don’t eat now, so I hadn't made this for the last few years. Then it occurred to me to look on the Internet for a vegan recipe for this, as I was sure there must be one. And voilà! I found a couple of methods , both of which used tofu, to replace the eggs. That probably sounds a bit strange, but it works really well (but then I shouldn’t have been surprised, as tofu is well-known in desserts as an egg- and dairy substitute).
The original recipes use silken tofu, which I couldn’t get, so I used the firm kind, and blended it really well, and the result was great. I think it sets a bit firmer than the silken kind, so it all just depends on how you like the texture. It seems to me any type of tofu may be used here, as it all has that gelatinous sort of quality, which helps it coalesce into a mousse. Try this yourselves, and you will see what I mean! This is a great dessert to do if you are entertaining, as it is the kind of sweet I am sure that everyone likes.
Ingredients (Makes 2 large servings, as in picture, or 4 small servings)
- 1 packet of silken tofu, around 12 oz.
- 8-10 oz. of good-quality dark chocolate
- ½ cup of non-dairy milk (almond and coconut milk both work well here)
- 1-2 tablespoons agave syrup, or to taste
- 1-2 drops of vanilla extract
1) Melt the chocolate using whichever method works best for you. I just put it in a heatproof glass bowl over a saucepan of boiling water. If you do it this way, check that the water is only about an inch deep in the bottom of the pan, and that you don’t get any of it in the chocolate. Make sure that you stir the chocolate well so that all the lumps are dissolved and it is smooth. (Keep a few squares of the chocolate aside, and chill in fridge, for decorating later).
2) Whilst the chocolate is melting (taking care not to overcook it), blend the tofu with the non-dairy milk until smooth. Add the melted chocolate, when cooled slightly, and a tablespoon of the agave syrup and blend again. Add the vanilla extract, check the taste, then add the rest of the agave if needed.
3) Pour the mixture into whichever container you are serving it in. It looks nice served in decorative glass dishes, as in my picture. Grate the remaining chocolate over the top of the mousses, to decorate. (It is much easier to grate the chocolate if it has been chilled in the fridge for a while first!) You can also decorate it with fresh berries, rainbow sprinkles, etc.
4) Refrigerate it for at least one hour, by which time it should have set firm. Take out of the fridge about 15 minutes before you need it and serve at room temperature.
Enjoy! Your votes and comments are much appreciated.